A new noodle dish – Korean Food

Food is an essential part of our lives, when we cook it brings all the family members into the kitchen. Trying out new recipes, ones you may have never even tried before like Korean food recipes. But no matter what food is an important part of our lives and learning to make new things won’t do you any harm. One recipe you got to try out is the Jjajangmyeon, it is a special dish that Koreans ear on Korean Black Day.

What do you need?

In preparation you will need a bundle of jajang noodles, have this boiled and strained. You will also need 1 cup of radish, 1 cup of zucchini 1 and a half cups onions and 1 cup of potatoes, all of these need to be cut into cubes. Furthermore 3tbs of oil will be needed along with 1tps of sesame oil, ½ cup of black bean paste, ½ cups of julienned cucumber, 2 cups of water so that it will cover the stew, 2tbs of cornstarch, and combine with a little bit of water and sugar to create a slurry, and a certain amount of pork belly. All of this will be enough for two people, so if you’re making it for more make sure to adjust the recipe.

How to make it?

Now this Korean food recipe is at a medium range on the difficulty scale and will only take you about 30 minutes to cook and 20 minutes to prepare. First of all you will need to fry the pork until golden brown, then remove from the pan and add in your vegetables, except for the cucumber, they’re a garnish. One done move it to the side of the pan and add in your bean paste and fry that off with the oil, then combine, and put the water and cover it up and let it cook, afterwards add in the slurry and done. Add on top of the noodles and eat.

How much will it cost?

Even though it may seem like a lot of ingredients you actually have most of it in your pantry or fridge. The only thing you might have to get is the pork, and the bean paste, which isn’t too hard to find. The pork will cost around $17 as they are prepackage and contain about 4lbs. Vegetable will be their general prices levels, the pork will make the cost of this dish increase.

About the author

Paul witson